Pulled Pork Salad with Tomatillo Ranch Dressing
Transform your salad game with this Pulled Pork Salad with Tomatillo Ranch Dressing—a vibrant, flavor-packed dish perfect for lunch or dinner. Tender, oven-roasted pulled pork seasoned with smoked paprika and garlic forms the hearty base, while a medley of crisp romaine lettuce, juicy cherry tomatoes, sweet corn, creamy avocado, and tangy red onion adds layers of texture and color. The star of the show is the homemade tomatillo ranch dressing, a zesty blend of roasted tomatillos, sour cream, cilantro, lime juice, and garlic that takes this salad to new heights. Sprinkle on Cotija cheese for an optional savory finish, and you’ve got an irresistible meal that’s as satisfying as it is refreshing. Perfect for meal prepping, entertaining, or simply indulging in wholesome flavors, this dish effortlessly balances smoky, creamy, and fresh notes.
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Recipe Information
Ingredients
- 2 lbs Pork shoulder (boneless)
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 1 tbsp Olive oil
- 1 cup Chicken broth
- 6 Tomatillos (husked and rinsed)
- 1 cup Sour cream
- 0.5 cup Mayonnaise
- 0.5 cup Cilantro leaves
- 2 Garlic cloves (minced)
- 2 tbsp Lime juice
- 0.5 tsp Salt (for dressing)
- 4 cups Romaine lettuce (chopped)
- 1 cup Cherry tomatoes (halved)
- 1 cup Corn kernels (cooked)
- 1 Avocado (sliced)
- 0.5 cup Red onion (thinly sliced)
- 0.5 cup Cotija cheese (crumbled, optional)
Instructions
1. Preheat your oven to 300°F (150°C).
2. Season the pork shoulder evenly with salt, black pepper, smoked paprika, and garlic powder.
3. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the pork shoulder on all sides until browned, about 3-4 minutes per side.
4. Pour chicken broth into the pot, cover with a lid, and transfer to the preheated oven. Cook for 4-5 hours, or until the pork is tender and easily pulls apart with a fork.
5. While the pork is cooking, prepare the tomatillo ranch dressing. Place the tomatillos in a small pot of water and simmer for 5-7 minutes, or until softened. Let cool slightly.
6. In a blender, combine the cooked tomatillos, sour cream, mayonnaise, cilantro, minced garlic, lime juice, and salt. Blend until smooth and creamy. Adjust seasoning as needed. Chill in the refrigerator until ready to serve.
7. Once the pork is done, remove it from the oven and let it rest for 15 minutes. Shred the pork using two forks, discarding any excess fat. Set aside.
8. Assemble the salad by layering chopped romaine lettuce, cherry tomatoes, corn kernels, sliced avocado, red onion, and pulled pork on a large serving platter or individual plates.
9. Drizzle the tomatillo ranch dressing generously over the salad, and sprinkle with crumbled Cotija cheese if using.
10. Serve immediately and enjoy!
Nutrition Facts
Calories |
780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.3 g | 80% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 1335 mg | 58% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 9.6 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 182 mg | 14% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 1153 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
